Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Nothing beats fresh salsa in a blender when tomatoes are in season but when they are not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are just nasty so I choose canned tomatoes during those times. Canned requires cooking for me so I came up with an Instant Pot® recipe to simplify things.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, onion, jalapeno peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 15 minutes for pressure to build.

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  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.

  • Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.

Nutrition Facts

39 calories; protein 1.9g; carbohydrates 8.7g; fat 0.4g; sodium 571.7mg. Full Nutrition
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